Crispy Seitan Yaki Udon Noodles

Serves 1
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Directions

  1. 1In a container add the soy sauce then the torn seitan, and allow it to marinade for 5-10 minutes.
  2. 2Add cornflour once the seitan has absorbed the sauce, place the lid on and give it a shake making sure all pieces are covered.
  3. 3Heat a pan on medium heat then add the seitan and fry until golden and crispy.
  4. 4Remove and set aside.
  5. 5Add the onions, and garlic to the pan for a few minutes until translucent.
  6. 6Add the cabbage, carrots, mushrooms and white part of spring onions.
  7. 7Fry for 3-4 minutes to soften but still has a bite.
  8. 8Add the seitan, noodles, sauce and toss well until everything is heated through.
  9. 9Serve up and garnish with chilli oil, spring onion and sesame seeds.

Ingredients

  • 2 tbsp cooking oil
  • 400 g udon noodles, frozen or fresh
  • 0.5 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 cup Napa cabbage, shredded
  • 0.25 cup carrot, julienned
  • 5 shiitake mushrooms, sliced
  • 2 spring onions, sliced
  • 225 seitan, torn into slices
  • 1 tbsp soy sauce
  • 2 tbsp cornflour
  • 0 Oil for shallow fry
  • 1 tbsp dark soy sauce
  • 2 tbsp vegan oyster sauce
  • 1 tbsp mirin
  • 1 tbsp brown sugar
  • 0.5 tsp gochugaru
  • 0 Chilli oil
  • 0 Toasted sesame seeds
  • 0 Green part spring onions

Equipment

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